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目的超声法提取土人参多糖,同时将粗多糖脱蛋白处理后,经处理得到的多糖进行抗氧化性研究,检测其抗氧化活性。方法通过单因素实验和正交实验,研究料液比、超声功率、超声提取温度和超声作用时间对土人参多糖提取效果的影响。制备土人参多糖,并对其清除DPPH、自由基、对羟基自由基以及对超氧阴离子自由基的作用进行试验,根据试验数据评价其抗氧化活性。结果超声提取法的优化工艺条件为:料液比(g∶ml)1∶20,提取温度80℃,超声功率180W,作用时间40 min。土人参多糖的得率为20.01%。抗氧化性试验显示土人参多糖对自由基的清除作用显著。结论土人参多糖具有较强的抗氧化活性,可为土人参药材资源的综合利用开发提供科学依据,土人参多糖具有一定的抗氧化能力。
OBJECTIVE To extract polysaccharides from ginseng by ultrasonic method and to study the anti-oxidative activity of polysaccharides treated by deproteinization of crude polysaccharides. Methods The single factor experiment and orthogonal experiment were used to study the effect of the ratio of solid to liquid, ultrasonic power, ultrasonic extraction temperature and ultrasonic time on the extraction of polysaccharides from ginseng. Preparation of ginseng polysaccharides, and their clearance of DPPH, free radicals, hydroxyl radicals and superoxide anion free radicals role of the experiment, according to experimental data to evaluate its antioxidant activity. Results The optimum conditions of ultrasonic extraction were as follows: the ratio of solid to liquid (g: ml) was 1:20, the extraction temperature was 80 ℃, the ultrasonic power was 180W and the action time was 40 min. Native ginseng polysaccharide yield was 20.01%. Antioxidant test showed that the scavenging effect of ginseng polysaccharide on free radicals was significant. Conclusion The polysaccharide of ginseng has strong antioxidant activity, which can provide a scientific basis for the comprehensive utilization of ginseng herbs. The polysaccharide of ginseng has certain antioxidant capacity.